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Sauteed Bean C urd H om e Style

Ingredients:

4 pcs. Tender bean curd (3 ' ' )< J '>7 l t. Sugar4 C. OiI l :. Sesam e oil

3 tu. Chopped pork or beef 1/2 C. Soup stockl t. Chopped g/rrger 1 T. Cornstarch paste

1 T. M ashed garlic 1 T. Chopped grec:l onion

l T. Bean paste (Ho01-1/2 /. Salt

Procedure:

1 . Cut the bean curd into 1- l/2 inches square pieces. Cut each square piece into two triangles.

Then cut each piece horizontally so that each piece is about 1/2. inch thick

2. Heat the oil in a pan . Fry the bean curd until it îs golden . Remove the bean curd fromthe pan and reduce the oil to 2 T .

3 . H eat the 2 T . of oil in the pan. Stir fry the chopped pork . Then add the bean paste, garlic,

and ginger . Finally, add the soup stock and the bean curd.4. Cover the pan and cook over a low fire for a few minutes . tlje careful that the beancurd does not stick to the pan) Add the salt and sugar. Thicken the sauce with thecornstarch paste. Sprinkle the grccn onion on top. Place on a platter and serve .

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Ingredients:

8 cubes Bean Curd (2 '' x a? ' '? 1 t. Salt4 oz. Ground pork (or :ce./l J /. Cornstarch (m ake paste)1 t . Garlic chopped 2 t. Co Id water (make paste)l L Green onion chopped 1 C. Soup stock

l T. H ot bean paste 1 t. Sesam e oii

1 t. Brown peppercorn ptpuztfe/' 3 C. O iI2 T. Soysauce

Procedure:

l . Cut the bean curd into 1 /2 inch cubes and deep fry in hot oi1 for 'about l /2 minute, (orboil in water).

2. Rem ove all oi1 except 3 T. reheat and fry the ground pork well then add garlic hot bean

paste, soysauce, salt , soup stock and bean curd , Boil for 3 m inutes.3 . Thicken w ith cornstarch paste, then sprinkle with chopped green onion and sesam e oil .Place on plate and sprinkle with brown peppercorn powder and serve .

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H ot rct:f pepper oi1 zrlt?.p be added Jtp this dish, /2' you like it ho t (er.

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. . Sauteed Bean Curd Balls .

Ingredients:

6 pcs Bean Curd (2 '' >t 2') 6 Green cobbage4 oz. Ground Pork 8 Ham (slices)1 t. Salt 2-1/2 C. Soup Stock

2 Egg whites 1 T. Soy sauce

2 T. Flour 1/2 Salt

6 C. Oi1 / F. Cornstarch3 Black m ushroom s 1 t. Sesame oil

Procedure:

l . Sm ash bean curd very finely and place in large bowl. A dd ground pork, salt, eggwhites and flour, m ix well.

2. Put l T. bean curd m ixture on a spoon, then put it to your palm then back on thespoon, repeat this procedure three or four tim es to m ake the bean curd m ixture into

an. oliveshaped ball . Place on a plate which is rubbed with oil.3 . D eep-fry bean curd balls in hot ojl until gcdden browrf .

4. Heat 3 T. oil to stir-fry black mushrooms h green cabbage, (first scald cabbage inboiling water), and ham slicks. Then pour in soup stock and add soy sauce, saltand all the fried bean curd balls. Cook for 3 m inutes over low heat, thicken with

cornstarch paste. Serve .

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. . Stuffed Bean C urd with Pork and Shrim p

Ingredients:

6 Bean curd (2 '' x 2 '!/ l/4 It Shrimp1/2lb. Ground pork l oz. Ground pork fat.3. Black mushroom 1/8 t. Ginger juice1/2 t. Salt 1/4 t. Salt.J f. Wsne 1 t. Cornstarch B

A1 t. Cornstarch 1 t. W ine

2 t. Soysauce 1/3 .E'gg white

2 t. Green onion khopped) 3 T. Cornstarch

Procedure:

i . Chop soaked black m ushroom s, m ix with ground pork and A ,

2 . S m as h shrim p and m ix wi th B .

3. Cut each bean curd into 2 triangle and slice each tringle into 3 slices Dredge a littlecornstarch on each slicc. Place 1 t. pork m ixture on 12 slices of bean curd splash

cornstarch cover with one slice beancurd splash cornstarch place 1 t. shrim p m ix-ture, splash cornstarch cover with another one slice of bean curd.

4. Coat each bean curd sandwich with flour. Deep fry in hot oil till goldern brown .Serve with brown pepper corn salt and ketchup .

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. . B ean C urd D um plings .

Ingredients:

4 cubes Bean curd (2 '' x J , ) l t. W ine4 oz. Pork (ground) 2 t. Saltl T. D ried black m ushroom s 3 C. Soup stock

(soaked and chopped) 2 T. Ctlrrl&/l?'c/?l T. D ried shrimp (soaked and 6 sltces H am (sm all)

chopped) 20 pcs. Sno w Peas Pods1/2 t. Salt

Procedure:

1 . Place ground pork on chopping board add 1 T. water and chop. ln a bowl m ix pork

with m ushroom s shrim p, salt, wine and cornstarch until a paste is form ed. Divîde into

20 sm all pieces.2 . Cut off hard skin of each bean curd cube and slice beancurd horizontally into 6 sheets

(about 1 /5 i nc h thick) .3. Prepare a wet square c10th place one slice o f bean curd on a corner . Put l piece of stuf f-

ing in thc rniddle of bean curd slice, take the corner of the c10th forward and fold the

bean curd slice into triangle shape. Then press open sides with forefingers, sealing it intoa triangle shaped durnpling .

4. Brush oil on plate and place dum plings carcfully on plate. Steam over m oderàte heatf o r 8 m in u tes .

5 . Bring 3 C . soup stock to a boil and add ham slices and snow peas pads Sealon with salt

thicken with cornstarch , and splash with l T. chickcn grease. Pour onto big platter, andcarerully put the steam ed bean curd durnplings in the soup . Serve hot.

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. . Bean C urd Sandw iches

Ingredients;

4 Bean curd (2 ' ' )< 2 '!J 1/2 C. Flour3 oz Ground pork 3 C. OiI

l/3 t. Salt 2 T. Green onion (shredded)l t. W ine 1/2 T. Ginger (shredded)1/2 T. Soysauce 2 T. Soysaucel t. Cornstarch //J /. Salt

//2 C'. Soup stockl/2 T. Cornstarch

Procedure:

1. Place ground pork in bewl add salt soysauce, wine, cornstarch nnix well.2. Cut bean curd into l ' ' x 2' ' rectangle. Slice each rectangle into 4 slices. D redge each slicesw ith fiour. Rub 1 t . pork m ixture over each slice cover with another slice of bean curd

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Coat with flout .

3 . Deep fried each bean curd sandwich în hot oi1 for 3 m inutes . (over low heat).4. Heat 2 T. oil in a pan to stir fry ginger (shredded) . Pour 1 /2 C. soup stock, add salt,soysauce, bean curd , cook over 1ow heat for 3 minutes thicken with cornstarch paste

,

splash 1 T . hot oil and shredded green onion . Serve.

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. . Sauteed Bean C urd w ith Fish R oe

Ingredients:

J Bean curd (3 ' ' x J '') 1 C. Soup stock6 tu. Fish roe (f/eâ'/l or salted) 2 T. W ine3 T. Oil 1/2 t. Salt.

1/2 T. Ginger (chopped) 1/4 t. Sugar1/2 T. Garlic khopped) 1 L Cornstarch pastel t. Red hot bean paste l /. Sesam e oil1/2 T. W ine 1 Green garlic

P roduce:

l . Cut bean and into l /7, ' x l /2' ' vubts . C ook in boiling w ater fov l m inute. Rem ove anddrain .

2. H eat 3 T. oil to stir fry ginger, garlic red hot bean paste, add wine soupstock, fish roe

(cut into small pieces) . Put bean curd in pan, add soysauce stlgar, salt, cook over 1owheat for 5 m inutes.

3 . Thicken w ith cornstarch paste , splash sesam e oi1 and shredded grccn garlic, serve.

jpepitol l tk

. . Sauteed Bean C urd on H ot Plate

Ingredients:

4 Bean curd (3 '' x 3 '') 10 pcs. Green onion (1 '' Iong)6 C. Oil 5 Ginger slices6 tpz. Ground pork 2 T. Soysauce

1 ?. Soysauce 1/2 t. Sugar

l/2 /. Salt 1-1/2 C. Soup stock1 t Cornstarch A 1/2 L Cornstarch

1 t. W in e 1 Red h ot pepper

1 T. Green on i'on

1/2 C. Wood ear (soaked)10 shices Bam boo shoot

Procedure:

1 . M ix ground pork with A .

2. Cut each bean curd into half . Deep fry in hot oil till golden brown (about 2 minutes)Cut a slit on each bean curd and stuff with l t . m eat m ixture.

3. H eat 3 T, oil in a pan to stir fry green onion stctions ginger, bam boo shoot add soysauce,

soup stock, wood ear red hot pepper (cut into small cubes) Salt sugar, put bean curdin the pan and cook over low heat for 5 m inutes

4. Thicken with cornstarch paste . Rem ove in a Iarge bowl ,

5 . H eat the steak platc till very hot place on a wood battom . Pour bean curd im m e diately

o n the h ot plate w he n servin g.

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. . Bean C urd w ith T housand-Y ear Egg Salad

lngredients:

l Bean cz/rc/ (3 ' ' x J 3 ) 2 T Soysauce2 Thousand- Year egg l T. sesam e oiI

l/2 C. Salted vegetable (chopped) ï /4 t. Sugar2 T'. D ried shrim p

Procedure:

1 . Put bean curd in center of the plate. (scard crissc ross on top.)2 , Cut each Thousand year egg into pieces .

3 . Place chopped salted vegetable on top of bean curd . ln the center, place soaked choppeddried shrim p.

4. M ix soysauce, sesam e oil and sugar together in a bowl, splash over bean curd. M ix wellwhen serve.

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. Stew ed Stuffed Bean C urd B ox

Ingredients:

J Bean Curd (4 '' x 2 '!/ 6 C. OiI6 oz Ground pork 10 G reen vegetables

2 T. Green onion (chopped) 2 T. Green onion sections1/2 t. M inced ginzer. l C . Soup stock

2 T. Black mushroom (chopped) 1-1/2 T. Soysauce2 T. Water chestnut (chopped) l /2 t. Salt1-1/2 T. Soysauce 2 t. Cornstarch

1/2 t. Salt l/2 t. Sesam e oil.

1/2 T. W ine x

2 t. Cornstarch j1/4 /. Black pepper 1

Procedure:

1 . Deep fry bean curd in hot oil until golden brown . Cut along three edges to m ake a coverdig out inside bean curd to f orm a box.

2 . M ix ground pork with green onion ginger, black mushroom (soaked) water chestnutm arinate with A . stuf f into bean curd box. Pleace on a plate and steam over high heatfor 20 m inutes.

3 . Heat 2 T. oi1 to stir fry green onion, pcmr iII soup stock (discard green onion) add soysaucesalt, when boiling, thicken with cornstarch paste, turn of f heat, splash sesam e oi1 pourover bean curd boxes . G arnish w ith sauteed green vegetables, serve.

# This dish can be stewed without being steam ed but with deuble seasonings.

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lugredients:

J pcs lltsf7/i Curd (3 ' ' 2 J ' ) 6 pcs Ginger slices.3 zu Lean pork l T. W ine

l T. Soysauce 2 T. Soysauce/ E Cornstarch paste 1 1. Salt.

2 T. Ferm ented Black Beans l/3 t. Sugar

J F. O f/ 1 C. Soup stock2 Green gtzrrfc 1 T. Cornstauch

l T. Red H ot pepper paste l/2 T. Sesam e oil.

Procedure:

1 . Cut lean pork into strings, m arinate with soysauce and cornstarch for 10 m inutes. Stir

fry in hot oil till done rem ove.

2. Cut bean curd into I - 1/2' ' >: 21 ' x 1 ' ' thick slices . Deep fried in hot oil for one m inute.

3 . Heat 3 T. oil to stir fry fermented black beans (soaked). Red hot pepper paste, gingerslices , add wine soysauce. sugar, salt, soup stock , put bean curd into pan and cook over

high heat for 5 m inutes .4. Thicken with cornstarch paste, add scsam e oil splash shredded green garlic serve.

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. . D eep Fried Stuffed Bean C urd R olls

Ingredients:

4 pcs. Fried tlzeefzc curd 4 F. 0iI3 (u . Lezn pork 1/3 t. Salt

1 Bam boo shoot 1 /2 T. Soysauce3 Black m ushrooms 1/2 t. Saltl/2 pcs. Carrot l/4 t. Sugar . /h.2 oz Salted Szechuan vegetable 1-1/2 C. Soup s'ltlc'kJ or Leeks 1/2 T Cornstarch

Procedure:

1 . CuL lean pork into strings, rnakrinate with 1 /2 T. soysauce and 1 t. cornstarch. Cut bam -

boo shoot, carrot, black mushroom (soaked) , and salttd szechuan vegetable inttl Strings .Cut leeks into 1 ' ' long sections .

2. H eat 4 T. oil lrl pan to stir fry pork strings, black m ushroom s carrot bam boo shoot.

Salted szechuan vegetable, add 1/3 t , salt, and leeks, turn off heat. This is the stuffing.3 . Slice fried bean curd into a flat sheet. Place 1 T . stuffing on one side of bean eurd , roll

into a cylinder, seal with a t00th pick .4. Cook stuffed bean curd with A over low heat for 5 m inutes. Rem ove and cut each bean

curd into 4 sections place on plate . Thicken soup with cornstarch paste, splash over bean

curd, Serve.

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. . C antonese Stuffed Bean C urd

Ingredients:

4 pieces 2- l /4 ' ' Square bean curd 1/2 t. UO J/ (to marinate pork)6 oz. Pork khopped) l T. W ine ''2 (pz. Fish /ï//é?/ (chopped) 2 t. Cornstarch ',l T. D ried shrimp (soaked and l T. Soysauce

chopped) 1-1/2 C. Soup stock1 T. Green onion khopped) 2 T. Soysauce (or oyster sauce)1 T. Green onion (shredded) 1 T. Cornstarch (make paste)l/3 C. ()g 1 T. Cold water

Procedure:

1 . Cut each piece of beancurd into 4 pieces triangle shaped .

2 . M ix the chopped pork, fish, shrim p, onion with m arinade. If too dry add 2 or 3 T .

water to m ix to the right consistency. Cut a slit on each bean curd triangle , Stuff the

slit wi t h m eat m ixture ,

3. Fry the stuffed bean curd with m e al side dow n for about 2 m inutcs until golden

brown, tipping the frying pan a little so that the bean curd will not stick to the pan .Add soup stock (water wiil do) . Cover and simmer for 3-4 minutes. Dish outcarefully with pancake turner.

4 . A dd soysauce, or oyster saucc, then cornstarch paste to cook until thickened

sprinkle shredded green onion and pour over bean curd. Servc.

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. . Bean C urd with Crab M eat

Ingredients:

6 f/etz?; ctsrd (3 > ' x 3 '') 1 C. Soup stockl /2 C. Cooked crab meat 2 t. Salt2 T. Cooked crab roe (optional) 3 T. Cornstarch1 /2 T. Chopped gfnger 1 Egg w/iile

1 T. W ine 2 T. Ch opped green onion1 t. Chicken grease

Procedure:

1 . Rem ove tbe hard eclgtr fzom the bean curd , Then cut into 1 ' ' )( i ' ' x i /3' ' pieces. Boil thebean curd in boiling water for 1 m inute. Rem ove. Drain and dry.

2. H eat 3 T. of oil in a pan. Fry the ginger and the crab m eat. Stir fry for a few seconds .Sprinkle in l T . of wine and pour in the soup stock im m ediately. A dd the bean curd gent-ly and season with 2 t . of salt. Cook over low heat for about 3 m inutes .

3 . M ix the cornstarch with 3 T. of cold water . Sprinkle this cornstarch paste into the beancurd slowly. Stsr gently until thickened. Sprinkle in the beaten egg white and add the choppedcrgb roe . Stir until blended. Turn of f the heat. Sprinkle 2 T . of chopped green onionon top. Place on a piatter and splash 1 t of chickerl grease on top . Serve.

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. . Stuffed Fried B ean Curd w ith V egetables

Ingredients:

12 pcs Fried bean curd 3 T. O il

2 C. Boiling water 5 pcs. G înger slices

l/2 t. Baking sodz 5 G reen onionh6

oc Ground pork 1/2 T. W ine

1 T. Green onion khopped) 1-1/2 T. Soysaucel T. Soysauce 1-1/2 C. soup stock7 /3 t. Salt J /2 ib. green cabbage1 t. cornstarch 1 /2 t. Salt.

Procedure:

1 . Add baking soda in boiling water, soak Fried bean curd for l 0 m inutes .2. M ix ground pork with A . Stuff 1 t. pork mixture in each Fried bean curd.

3. H eat 3T. oi1 in pan to stir fry ginger and green onion sections , add soysauce wine soup

stock , put stuffed fried bean curd in the pan and cook over 1ow heat for 5 m inutes.

4. Cut green cabbage into l ' ' long Cook in boiling water for 10 seconds remove squeezedry, put in pan and cook with fried bean curd for 2 m inutes add salt

, m ix well. Serve.

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. . Scallops, H am , and M ushroom W ith Steam ed B ean C urd

Ingredients:

2 Dried .çc(7//cwâ' (soaked and 5 C. Soup stock (chicken)shredded) 2 t. Salt

5 Black m ushrooms (about I/3 12 pcs. Green vegetablesC.) (soaked and shredded) 2 t. Cornstarch

1?2 C. Ham (shredded) 2 t. Chicken grease6squares Bean curd (3 ' z x J ')

Procedure:

1 . Cut each bean curd into four pieces . Put in a pan. Add 3 C. of soup stock and l t. ofsalt . Cook over low heat for half an hour.

2. ln a m edium size bowl arrange the shredded scallop , ham , and black m ushroom s in the

bottom . Then put the cooked bean cured on top of them . Add 1 /2 C. of soup stock (usedfor cooking the bean curd). Remove to a steamer. Steam for one hour over medium heat.

3 . Turn the steam ed bean curd pudding upside down on a platter. Stir fry the green vegetable

and season with som e salt. Then arrange them on a platter around the bean curd pudding.4, Bring 2 C . of soup stock to a boil and season with l t. ot' salt. A dd the cornstarch paste.

Stir until thickened . Sprinkle in the chicken grease. Pour it over the bean curd puddingand serve'.

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. . Scram bled Egg with Shrim ps

Ingredients:

J oz Shrimps J' E.b'%$

1/3 egg white 1/3 t. Salt

l/4 t. Salt. 1-1/2 C O iI

2 t . Cornstarch 2 T. Green onion (Chopped)

Procedure;

1 . Clean shrimp with $alt rinse and drain dry . Add 1/3 egg white, l /4 salt and 2 t .Cornstarch to m arinate shrim p for 1 5 m inutes.

2. Beat 5 eggs in a large bowl , add l /3 t. salt, m ix well.3. H eat l -1/2 C. oiI in a pan for 30 seconds . Put shrim p in pan and stir fry for 10seconds. rem ove and drain.

4. H eat another 5 T. oi1 in a frying pan to stir fry chopped green onion, pour beatenegg and shrim p in the pan, stir fry quickly over high heat, for a few seconds untilone half of the egg m ixture is done. Serve.

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. . D eep Fried m eat B alls stuffed w ith Egg

Ingredients:

4 B oiled eggs l/4 C . Flour

l/2 lb. Green onion (Chopped) 2 Eggsl/3 t . Ginger. 1/2 C Bread crum bs.2 T. W ater 6 C O il1 T. Cornstarch 2 L KetchupA

l/2 t. Salt. 2 T W orcestershire saucel /4 t. Black pepper

l/2 t. Soysauce

1 /. W/ïne

Procedure:

1 . M ix ground pork with al1 ingredients of A .2. Rub oil $n palms, hold 1/4 part of pork mixture in palm

, flatten. wrap one boiled eggto form a ball shape.

3 . Dredge m eat balls with flour, dip in beatten egg, then coat with bread crum bs. Deep fryin hot oil over low heat for alout 3 m inutes .

4. Cut each meat ball into half place in a plate (with shredded lettuce on bottom .) Se rve withketchup and W orcestershire sauce

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. . Steam ed Egg w ith C lam s

Ingredients:

J Eggs 1 t. W ine

1-1/2 C. Soup ssock 1 t. Soysauce (light color)1 t. Salt 7 Clam s

(Chinese Parsley)

Procedure:

l . Beat eggs in a large bowl add soup stock salt soysauce, m ix well sift with a strainer .

2. O pen each clam s with a sm all knife.

3. Put clam s in a steam bowl pour in egg mixture cover with lsd.

4. Steam over high heat for 2 minutes , turn to 1ow heat, steam for another 20 minutes . (tillegg becomes stiff .) Remove lid sp rinklc chinese parsley or chopped green onion .

5 . Heat 1 T . oil in pan , add 1 t. soysauce, when boiling, pour steam ed egg. Serve.

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. . Tri-c olor Egg R olls '

Ingretlients: '

2 etkgs 3 oz spinach

1 T. Cornstarch paste I?2 C. Ham (shredded)l/3 t. Salt 3 T. Cornstarch8 oz Ground pork 6 C. O iI. ,

l Jlcà Laver (sea weed) (8 ' ' >( 8 ' ')

Procedure:

1 . M ix cornstarch paste and 1/3 t. salt with beatten eggs, H eat 2 T. oil in a flat frying pan,

pour egg's m ixture in the pan to m ake an 8' ' x 8 ' ' egg sheet.

2. Sprinkle l T. cornstarch on egg sheet, rub 6 oz ground pork , cover' with laver (sea wood),rub 2 oz ground pork on it again.

3. Cook spinach in boiling water a few seconds squeeze dry. Place spinach on the edge of1he laver over ground pork. Place H am strings on the other side edge. Roll each side to

the center and seal with flour paste. Remove to a plate an4 steam for 10 minutes.4, Coat egg roll with cornstarch, deep fry ln hot oi1 for one m inute. Remove and cut intoslices. Serve.

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. . (lnzelet W estern Style

lngredients:

J Eggs 2 T. Ham khopped)1/4 t. Salt 1 T. M ushroom slices.1/4 t. Black pepper 1/4 t . Salt

2 T. Onion khopped) 3 T. Oil

Procedure:

1 . H eat 1 T. oil to stir fry chopped onion, ham and m ushroom s add salt m ix well. This

is the stuffing.

2. Heat l T. oil in a flat frying pan, pour beatten egg (mix with 1/4 t. salt and 1/4 t. blackpepper) to make a pan cake . Put the stuffing in center fold on half of egg sheet to coverthe oth er h alf to nla ke a n olive sh ape onAelet.

3. Rem o v e o nAelet o n plate serve with ketc h u p a n d fa v orite vegetables.

* Omelet is for breakfast or fast food in foreign country. Besides plain omelet (without stuf-fing), Chicken Cheese potatoes , or vegetables can be used as stuffing . Serve with tomatoketchup or just with pepper and salt.

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. . Stew ed Egg D um plings with Brow n Sauce

Ingredients:

2 Eggs 3 T. tW /l Egg yolk I T. Green onion1/6 t. Salt 2 Black m ashroom

1 T. O il 10 pcs Carrot slices

1/4 Ib. Ground pork. ts pcs H am slices.1 T. Soysauce 1-1/2 L Soysauce1 t. W ine 1 C. Soup stock

AJ/4 /. Salt. 1/3 t. xs?zkw r

1/2 t . Cornstarch 2 t. Cornstarch2 T. W ater

Procedure:

t . Put all ittgredients of X into a large bowl and m ix well tllis is tlw stuffing .

2. Beat 2 eggs and one egg yolk, add l /6 t. salt and l T. oil mix well .3 . Rub a little oiI on the central bottom of the pan, pour 2 T . egg m ixture in the pan tomake an egg sheet, put l t. m eat stuffing on center, fold egg sheet to a half circle andseal edges to a dum pling.

4. Heat 2 T. oil in a pan to stir fry green onion, soaked black mushroom , add soysauce,

soup stock, put egg dum pings in pan and cook over Iow heat for 5 minutes add carrotham , snow peas, sugar, cook for another 1 m inute thicken with cornstarch paste. Serve.

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. . Egg Fu-Y ung w ith Light Sauce

Ingredients:

5 Eggs 1/2 Ib. SE'JN Sproutl t. Salt 3 L Green onion (chopped)2 T. Roasted Pork (shredded) 1/2 C. Soup .W/L'k2 F. Black rrlud/troorrl.ç (soakeds l/2 t. Salt.

hredded) l/4 t. Black pepper SCt?YC?FI/S; K UCB3 T. Bamboo shoot (cooked, 1/2 T. Soysauce (Or Oyster â'lô/ce?

shredded) 1/2 t. Sesame oil.1 T. crab m eat (or shrimp)

Procedure:

1. Beat the eggs, add salt. Shedded roasted pork. Bam boo shoot, black m ushroom . Crabm eat and m ix well.

2. Heat 4 T. oil in a pan. Pour egg m ixture înto the pan, stir fry quickly, W hen it is stiff

make into a pancakc (about 7' ' circle), fry both side over low heat till it's done.3 . Remove tgg paneakt in a soup bowl cover with stir fried btan sprout

, turn the plateover on a serving plate.

4. Heat l T. oil to stir fry green onion , pour seasoning sauce in the pan , cook over high

heat , when 'boiling, splash over the egg. Serve hot .

* 1 . Bean sprout can be replaced by shredded cabbage.

# 2 . Seasoning Sauce can be replaced by Sweet-n-sour Sauce.

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INoEx oFr RECIPES pEj M E1's

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a qs 1 c rahl ouon s, raaq O4

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% A jjl (E j11 Cantonese Stuffed Bean Ctlrd (jt staes1 3 .14 hï IQ I71 W Wl Bean Curd lvith Crab M eat

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1 9 . 92- W t % WE S t e a rfl C d E g. 2) W i t h C 1am S E 1W ri t t e n B y ; F U P El M

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24 % ;'tïl X W X Egg Uu- Y u 11 g Wi t 11 L ight Saucq

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